Hearty tomato and basil soup

Ingredients:

3x 400g cans of plum tomatoes

2 cloves of garlic (diced)

1 onion (chopped)

1 stick of celery (chopped)

6 sun dried tomatoes (chopped)

250ml of chicken / vegetable stock

handful of basil (chopped)

3 tbsp of basil pesto

140ml pot of sour cream

Recipe:

1. Gently fry the garlic and onions in a large saucepan until softened
2. Add the celery and sun dried tomatoes, then pour in the tinned tomatoes and stock
3. Simmer for 15 minutes then blend using a hand blender
4. Stir in half of the sour cream, 2 tbsp of pesto and the basil leaves, blend again if required
5. Serve into bowls with a sour cream and pesto swirl